2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, chilled and coarsely chopped
3 tablespoons almond paste, broken into small pieces
3/4 cup chopped unsalted almonds
1 egg
1 egg yolk
2/3 cup + 2 tablespoons heavy heavy cream
1. Preheat oven to 425 degrees. Line baking sheet with waxed paper and lightly spray paper with nonstick cooking spray.
2. Combine flour, sugar, baking powder, salt, butter, almond paste and almonds in food processor. Pulse until mixtures has the consistency of coarse crumbs. Add to a large bowl.
3. Whisk together egg, egg yolk and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together.
4. Add dough to lightly floured surface. With lightly floured hands, pat dough to 1/2" thickness. Cut scones using a 2" diameter heart-shaped cookie cutter or round biscuit cutter. Gather excess dough and repeat process. Place scones 3" apart on prepared baking sheet.
5. Lightly brush surface of scones with remaining 2 tablespoons of cream. Bake 15-20 minutes, or until puffed and golden brown. Remove from oven and cool on wire rack.
1/2 cup each apricot, strawberry and blackberry jam
3 tablespoons finely chopped dried cranberries
3 tablespoons finely chopped dried peaches
2 tablespoons minced crystallized ginger
Mix together apricot jam and dried cranberries; strawberry jam and peaches; and blackberry jam and ginger. Serve all three with almond scones.
* Travel pack full of mini-sized shampoos, conditioners, etc.
* A loofah sponge and soaps
* A disposable camera, a notepad and a map of the area (consider flagging local sites of interest)
* Treats - nuts, candy, mints, cookies, etc.
* Spa slippers from an import store
* A coffee mug, French press, coffee, spoon and elegant napkin
* Fresh flowers
* Almond scones (recipe below) and gourmet jams
Scones
3 sticks unsalted butter, softened
4 cups self-rising flour
3 Tbs. sugar
2 tsp. baking powder
2 pinches of salt
1 cup white raisins or sultanas
1 cup raisins
1/4 cup milk
1 egg, beaten
Place dry ingredients into a large mixing bowl. Work butter into dry ingredients with your fingertips until mixture is the consistency of large bread crumbs. Add milk in stages, continuing to mix with your fingertips to make a moist dough.
Fold raisins into dough. Roll out immediately on a floured board to about 3/4-inch thick. Cut with a 2-1/2-inch biscuit cutter and place on a lightly greased baking sheet. Brush tops with egg. Bake at 450 degrees for 8 to 10 minutes. Allow to cool on baking rack.
Serve with butter and jam for a traditional English treat.
3-1/2 cups all-purpose flour
1 cup dried cranberries
4 tsp. baking powder
1 tsp. salt
2/3 cup solid vegetable shortening
1 cup plus 1 Tbs. milk
1/2 cup pure maple syrup
Combine first four ingredients in a large bowl, and mix well. Using a pastry blender or two-table knives, cut in shortening until the mixture resembles coarse crumbs. Add the milk and half of the syrup to the dry ingredients, and mix lightly with a fork until a soft dough is formed.
Turn the dough out onto a lightly floured surface, and knead gently 5 or 6 times. Divide dough in half. For each half, roll out to form a 7-inch circle. Cut into wedges and place one inch apart in a well-greased baking sheet. Prick the dough several times with a fork, and brush tops with remaining syrup.
Bake in a preheated 425-degree oven until golden brown, approximately 15 to 18 minutes. Cool on a wire rack for 10 minutes before serving. Yield: 8 servings.
2 cups flour
1/2 tsp. salt
1 Tbs. baking powder
1/4 cup sugar
1/2 cup currants
1-1/4 cups heavy cream
Glaze:
3 Tbs. butter
2 Tbs. Sugar
Preheat oven to 425 degrees.
Combine flour, baking powder, salt and sugar in a bowl and mix well with a fork. Add currants and mix with fork. Stir in cream until dough clings together and is slightly sticky.
Transfer the dough to a lightly floured board. Knead 7 or 8 times and pat into a 9" to 10" diameter circle. Using a sharp knife, score the dough into 6 to 12 wedges, then cut each wedge along the lines.
Transfer the wedges onto a baking sheet covered with aluminum foil. Leave enough space between the pieces to allow them breathing room. Melt butter and brush sides and tops of scones with a pastry brush. Sprinkle sugar on top of scones.
Bake for 15 minutes, or until scones are golden brown. Serve with whipped cream and jam on top.